CN103849653B - A kind of preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values - Google Patents
A kind of preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values Download PDFInfo
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- CN103849653B CN103849653B CN201410118527.4A CN201410118527A CN103849653B CN 103849653 B CN103849653 B CN 103849653B CN 201410118527 A CN201410118527 A CN 201410118527A CN 103849653 B CN103849653 B CN 103849653B
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- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 title claims abstract description 51
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 26
- 238000004040 coloring Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 49
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 239000001963 growth medium Substances 0.000 claims abstract description 34
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 15
- 230000001580 bacterial effect Effects 0.000 claims abstract description 14
- -1 carbon ketone Chemical class 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 238000011218 seed culture Methods 0.000 claims description 10
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 10
- 241000031003 Monascus ruber Species 0.000 claims description 9
- 239000007836 KH2PO4 Substances 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 7
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 7
- 238000003556 assay Methods 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 6
- 239000003547 immunosorbent Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
- 239000012531 culture fluid Substances 0.000 claims description 4
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 4
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 4
- 239000011686 zinc sulphate Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 229910052564 epsomite Inorganic materials 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000011177 media preparation Methods 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 3
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 244000113306 Monascus purpureus Species 0.000 description 11
- 235000002322 Monascus purpureus Nutrition 0.000 description 11
- 229940057059 monascus purpureus Drugs 0.000 description 11
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 6
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 229960001340 histamine Drugs 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 238000012805 post-processing Methods 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 210000002824 peroxisome Anatomy 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 235000009529 zinc sulphate Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses the preparation method of the Hongqu powder (red colouring agent) of a kind of no citrinin High color values, cultivate seed by monascus 9906 bacterial strain liquid, then liquid seed is linked in liquid fermentation culture medium, use liquid fermentation technology to produce no citrinin red leaven rice with high color value powder.Wherein culture medium uses corn starch to make carbon source, and Semen sojae atricolor powder is nitrogen source, adds histidine in culture medium simultaneously, and the fermentation later stage adds 2 three ten carbon ketone to produce the Hongqu powder (red colouring agent) without citrinin.The Hongqu powder (red colouring agent) safety that the inventive method is prepared is high, high without citrinin and color valency.
Description
Technical field
The present invention relates to the preparation of a kind of monascus product, be the system of a kind of no citrinin High color values Hongqu powder (red colouring agent) for specifically seeing
Preparation Method.
Background technology
Monas cuspurpureus Went is the fermented product that China is traditional, and existing more than one thousand years uses history, mainly by monascus inoculation rice etc.
Fermented grain prepares, and is that the wholefood of a kind of integration of edible and medicinal herbs adds agent.France scholar Blanc in 1993 first at monascus
Culture detected a kind of mycotoxin being harmful to people and animals--citrinin.Due to the existence of this toxin, make China red
Bent outlet is by serious threat.At present, European and American countries has worked out the new standard of the Monas cuspurpureus Went for China's export and Related product, sternly
Lattice limit the content of citrinin in Monas cuspurpureus Went and Related product, it is necessary to less than setting, otherwise by nonimportation and sale.And it is current
In the Monas cuspurpureus Went of China and Related product thereof, citrinin content is extremely difficult to control standard, and citrinin problem becomes restriction China Monas cuspurpureus Went
And the bottleneck problem of Related product outlet.Believing in the near future, this safety issue also will be carried by the consumer of China
Go out higher requirement.In this case, how reducing the citrinin content in Monas cuspurpureus Went is a problem in the urgent need to address.
At present, the control to Monas cuspurpureus Went citrinin is studied and is concentrated mainly on fermentation technology, mutagenic breeding, technique for gene engineering three
Individual aspect.For fermentation technology, we can carry out Improvement by controlling the aspect such as fermentation time, improved culture medium.And
The Hongqu powder (red colouring agent) of high-quality except otherwise containing also needing to High color values in addition to citrinin.Therefore, the Hongqu powder (red colouring agent) of High color values how is obtained also
It is intended to the factor considered.
It has been proposed that make when post processing citrinin and 0.5% hydrogen peroxide at room temperature contact 30min and can thoroughly remove
The toxicity of citrinin, but when using said method to remove citrinin in Monas cuspurpureus Went, have impact on pigment quality to some extent, therefore,
Effect is the most very good.And the histidine being added into can be avoided additionally adding chemical substance hydrogen peroxide in post processing and disappear
Pigment quality is affected except citrinin.
Summary of the invention
The technical problem to be solved is by improvement fermentation medium, it is provided that a kind of no citrinin High color values is red
The preparation method of bent powder, the Hongqu powder (red colouring agent) edible safety prepared in this way is high.
The technical solution adopted for the present invention to solve the technical problems is: the system of the Hongqu powder (red colouring agent) of a kind of no citrinin High color values
Preparation Method, cultivates seed by monascus 9906 bacterial strain liquid, is then linked in liquid fermentation culture medium by liquid seed, uses
Liquid fermentation technology produces no citrinin red leaven rice with high color value powder.Wherein culture medium uses corn starch to make carbon source, and Semen sojae atricolor powder is
Nitrogen source, adds histidine simultaneously in culture medium, the fermentation later stage adds 2-30 carbon ketone to produce the Hongqu powder (red colouring agent) without citrinin.Tool
The protocol step of body is as follows:
S1. liquid seed is prepared: by monascus ruber 9906 bacterial strain of no citrinin after testing in liquid seed culture medium
Cultivation obtains liquid seed；
S2. Hongqu powder (red colouring agent) is prepared in liquid fermentation: being linked in liquid fermentation culture medium by liquid seed, culture medium is by following
Component is constituted: corn starch 10 ~ 50g/L, Semen sojae atricolor powder 2 ~ 8g/L, histidine 1 ~ 4g/L, NaNO31 ~ 5g/L, MgSO4•7H2O
0.5 ~ 2g/L, KH2PO4•3H2O 0.5 ~ 2g/L, glycerol 40 ~ 70g/L, ZnSO4•7H2O 1 ~ 4g/L, at the beginning of lactic acid regulation fermentation liquid
Beginning pH value is 3 ~ 5, described culture medium is loaded in full automatic fermentation tank, after sterilizing, and access liquid seed 10 ~ 55 volume %, 25
~ 33 DEG C of air blow and agitations ferment 2 ~ 3 weeks, and the fermentation later stage adds 2-30 carbon ketone 0.5 ~ 2g/L；
S3. detection: the fluorescence detector using high performance liquid chromatography or the bacterium prepared with euzymelinked immunosorbent assay (ELISA) detecting step S2
Filament and fermentation liquid, determine without citrinin；
S4. it is spray-dried: the mycelium and the fermentation liquid that step S2 are prepared are spray-dried, and prepare no citrinin high
The Hongqu powder (red colouring agent) of color valency.
Preferably, in step S2, culture medium is made up of following components:
Corn starch 30g/L,
Semen sojae atricolor powder 5g/L,
Histidine 2g/L,
NaNO32g/L,
MgSO4·7H2O 1g/L,
KH2PO4·3H2O 1g/L,
Glycerol 60g/L,
ZnSO4·7H2O 2g/L。
Preferably, in step S2,2-30 carbon ketone is 1 g/L.
Specifically comprising the following steps that of step S1
S11. early stage processes: using monascus ruber 9906 bacterial strain, this bacterial strain, through MSG culture medium culturing, uses efficient liquid phase
Chromatographic fluorescence detector or detect whether containing citrinin by euzymelinked immunosorbent assay (ELISA), confirms in culture medium without citrinin；
S21. first order seed culture fluid is prepared: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g,
NaNO32g, MgSO4·7H2O 1g, KH2PO41g, regulation pH value is 5.0, and above-mentioned culture medium preparation 100ml is placed in 500ml's
Clean triangular flask, cultivates 2-3 days for 30 DEG C；
S31. liquid seed is prepared: the first order seed prepared in the step s 21 with described monascus ruber 9906 bacterial strain is cultivated
Liquid is cultivated and obtains liquid seed；
Further, fermentation tank described in step S2 is 100 ~ 5000L, described culture volume account for fermentation tank 60 ~
80%。
Fatty acid and methyl ketone can affect the generation of citrinin in Monas cuspurpureus Went, and especially 2-30 carbon ketone energy strong inhibition Fructus Citri tangerinae is mould
The generation of element, and have no effect on the formation of pigment.Medium-chain fatty acid or its corresponding methyl ketone may be by inducing the mistake of thalline
Peroxisome synthesis hydrogen peroxide, and then cause the degraded of citrinin or its intermediate product.
The principle toward adding histidine in culture medium is selected to be: the assimilation of histidine has two possible approach.Article one, way
Footpath is that aminonialyase catalysis forms the sweet acid esters of urine, and another approach is that decarboxylase catalysis forms histamine.In histamine approach, often consume one
The histidine of molecule produces the hydrogen peroxide of a part, and peroxidating Hydrogen Energy destroys citrinin, the assimilatory pathway of histidine such as Fig. 1.
Compared with prior art, the invention has the beneficial effects as follows: prepared the Monas cuspurpureus Went of no citrinin by improved culture medium
Powder.Using corn starch to make carbon source, Semen sojae atricolor powder is nitrogen source, it is possible to obtain the Hongqu powder (red colouring agent) of High color values, addition group in culture medium simultaneously
Propylhomoserin, and the next generation that can suppress and eliminate citrinin of fermentation later stage addition 2-30 carbon ketone.Technical side according to the present invention
Case can prepare the Hongqu powder (red colouring agent) of the high High color values no citrinin of a kind of edible safety.
Accompanying drawing explanation
Fig. 1 is the approach schematic diagram of hydrogen peroxide degradation citrinin.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further elucidated with, but embodiment is not to this
Bright limit in any form.
Embodiment 1
The concrete steps of a kind of monascus red pigment preparation method improving monascus red pigment light stability of the present invention
As follows:
S1. liquid seed is prepared: by monascus ruber 9906 bacterial strain of no citrinin after testing in liquid seed culture medium
Cultivation obtains liquid seed；
S2. Hongqu powder (red colouring agent) is prepared in liquid fermentation: being linked in liquid fermentation culture medium by liquid seed, culture medium is by following
Component is constituted: corn starch 30g/L, Semen sojae atricolor powder 5g/L, histidine 2g/L, NaNO3 2g/L, MgSO4 7H2O 1g/L,
KH2PO4 3H2O 1g/L, glycerol 60g/L, ZnSO4 7H2O 2g/L, be 4.5 with lactic acid regulation fermentation liquid initial pH, by institute
Stating culture medium to load in full automatic fermentation tank, fermentation tank is 1000L, and described culture volume accounts for the 75% of fermentation tank, sterilizing
After, accessing liquid seed 35 volume %, 30 DEG C of air blow and agitations ferment 2 weeks, and the fermentation later stage adds 2-30 carbon ketone 1g/L；
S3. detection: the fluorescence detector using high performance liquid chromatography or the bacterium prepared with euzymelinked immunosorbent assay (ELISA) detecting step S2
Filament and fermentation liquid, determine without citrinin；
S4. it is spray-dried: the mycelium and the fermentation liquid that step S2 are prepared are spray-dried, and prepare no citrinin high
The Hongqu powder (red colouring agent) of color valency.
Wherein, the specifically comprising the following steps that of step S1
S11. early stage processes: using monascus ruber 9906 bacterial strain, this bacterial strain, through MSG culture medium culturing, uses efficient liquid phase
Chromatographic fluorescence detector or detect whether containing citrinin by euzymelinked immunosorbent assay (ELISA), confirms in culture medium without citrinin；
S21. first order seed culture fluid is prepared: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g,
NaNO3 2g, MgSO4 7H2O 1g, KH2PO4 1g, regulation pH value is 5.0, and above-mentioned culture medium preparation 100ml is placed in 500ml's
Clean triangular flask, cultivates 2 days for 30 DEG C；
S31. liquid seed is prepared: the first order seed prepared in the step s 21 with described monascus ruber 9906 bacterial strain is cultivated
Liquid is cultivated and obtains liquid seed.
Embodiment 2
Except the amount of the histidine added is in addition to 1g difference, and other preparation conditions are with embodiment 1.
Embodiment 3
Except the amount of the histidine added is in addition to 3g difference, and other preparation conditions are with embodiment 1.
Comparative example 1
In addition to without histidine component, other preparation conditions are with embodiment 1.
Comparative example 2
In addition to without 2-30 carbon ketone component, other preparation conditions are with embodiment 1.
Comparative example 3
Except without histidine, also without 2-30 carbon ketone component outside, other preparation conditions are with embodiment 1.
Respectively by above-described embodiment and the Hongqu powder (red colouring agent) of comparative example gained, carry out citrinin detection and the mensuration of color valency.Fructus Citri tangerinae is mould
The mensuration of element uses high effective liquid chromatography for measuring；The mensuration of color valency is according to the Monas cuspurpureus Went redness valency detection method of GB15961-2005
Detect.Then the experimental result of each embodiment being compared, its result is as shown in the table:
Table result in contrast, it is known that the histidine of interpolation can eliminate citrinin, and the 2-30 that the phase adds after fermentation
Carbon ketone also can play the effect of the significantly generation of suppression citrinin, and has no effect on the formation of pigment.Skill according to the present invention
Art scheme can prepare the Hongqu powder (red colouring agent) of the high High color values no citrinin of a kind of edible safety.
Claims (3)
1. the preparation method of the Hongqu powder (red colouring agent) of a no citrinin High color values, it is characterised in that comprise the steps:
S1. liquid seed is prepared: cultivated in liquid seed culture medium by monascus ruber 9906 bacterial strain of no citrinin after testing
Obtain liquid seed；
S2. Hongqu powder (red colouring agent) is prepared in liquid fermentation: being linked in liquid fermentation culture medium by liquid seed, culture medium is by following components
Constitute: corn starch 30g/L, Semen sojae atricolor powder 5g/L, histidine 2g/L, NaNO32g/L, MgSO47H2O 1g/L, KH2PO4·
3H2O 1g/L, glycerol 60g/L, ZnSO4·7H2O 2g/L, is 3 ~ 5 by lactic acid regulation fermentation liquid original ph, by described cultivation
Base loads in full automatic fermentation tank, after sterilizing, accesses liquid seed 10 ~ 55 volume %, 25 ~ 33 DEG C of air blow and agitation fermentations 2 ~ 3
In week, the fermentation later stage adds 2-30 carbon ketone 0.5 ~ 2g/L；
S3. detection: the fluorescence detector using high performance liquid chromatography or the mycelium prepared with euzymelinked immunosorbent assay (ELISA) detecting step S2
And fermentation liquid, determine without citrinin；
S4. it is spray-dried: the mycelium and the fermentation liquid that step S2 are prepared are spray-dried, and prepare no citrinin High color values
Hongqu powder (red colouring agent).
The preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values the most according to claim 1, it is characterised in that in step S2
2-30 carbon ketone is 1 g/L.
The preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values the most according to claim 1, it is characterised in that step S1
Specifically comprise the following steps that
S11. early stage processes: using monascus ruber 9906 bacterial strain, this bacterial strain, through MSG culture medium culturing, uses high performance liquid chromatography
The fluorescence detector of method or detect whether containing citrinin by euzymelinked immunosorbent assay (ELISA), confirms in culture medium without citrinin；
S21. first order seed culture fluid is prepared: liquid seed culture medium: in every 1000ml, glucose 65g, peptone 25g, NaNO3
2g, MgSO4·7H2O 1g, KH2PO41g, regulation pH value is 5.0, and above-mentioned culture medium preparation 100ml is placed in clean the three of 500ml
Angle bottle, cultivates 2-3 days for 30 DEG C；
S31. liquid seed is prepared: in the first order seed culture fluid prepared in the step s 21 with described monascus ruber 9906 bacterial strain
Cultivation obtains liquid seed；
The preparation method of the Hongqu powder (red colouring agent) of no citrinin High color values according to claim 1, it is characterised in that institute in step S2
Stating fermentation tank is 100 ~ 5000L, and described culture volume accounts for the 60 ~ 80% of fermentation tank.
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